Festival of Flavors: Celebrate Diwali with Homemade Gulab Jamun

Ingredients:

For the Jamuns:

250 g milk powder

125 g all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon cardamom powder

Pinch of salt

1 tablespoon ghee, melted

1 tablespoon milk

Oil for frying

For the Syrup:

2 cups sugar

1 cup water

1/2 teaspoon rosewater

1/4 teaspoon cardamom powder

Few strands of saffron (optional)

Instructions:

Make the Dough: 

In a large bowl, combine milk powder, flour, baking powder, cardamom powder, and salt. Mix well.

Add melted ghee and milk to the dry ingredients and knead into a soft dough. If the dough feels dry, add a little more milk. Cover the dough and let it rest for 30 minutes.

Shape the Jamuns: 


Divide the dough into small balls, about the size of walnuts. Make a dent in the center of each ball with your thumb.

Heat the Oil: 


Heat oil in a deep pan or kadai over medium heat. The oil should be hot enough that a small piece of dough dropped in sizzles immediately.

Fry the Jamuns: 
Gently drop the jamuns into the hot oil and fry for 2-3 minutes or until golden brown. Be careful not to overcrowd the pan.

Make the Syrup: 
While the jamuns are frying, prepare the syrup. In a separate saucepan, combine sugar and water. Bring to a boil and cook for 5 minutes, until the sugar dissolves completely.

Add rosewater, cardamom powder, and saffron (if using) to the syrup. Reduce heat and simmer for 5-10 minutes, until the syrup thickens slightly.

Soak the Jamuns: 


Transfer the fried jamuns to the warm syrup and let them soak for at least 30 minutes, or until they have doubled in size.

Serve: 
Garnish the gulab jamun with chopped nuts (optional) and serve warm or at room temperature.

Tips:

• For a smoother texture, you can grind the milk powder before using it.
• If the dough is too sticky, you can add a little more flour.
• Don't overcrowd the pan when frying the jamuns, as this will lower the temperature of the oil and make them soggy.
• You can adjust the sweetness of the syrup to your taste.
• Gulab jamun can be stored in the syrup in an airtight container in the refrigerator for up to 2 days.

Enjoy 😉 your delicious homemade Gulab Jamun!